Old flavor - Kwai version of hand torn old bread-You Are Foodie

By Viola
10

Old flavor - Kwai version of hand torn old bread

I like old bread, but it takes a long time to make. I saw an old bread in the blog of strong coffee and light mood a few days ago. It takes a short time, tastes delicious and is easy to get started. So everyone can try it. It tastes great.

Step 1 . Mix the dough materials other than butter into smooth dough, add butter and knead until it is complete. The film can be pulled out, and the broken holes are smooth. Cover with fresh-keeping film and make it twice as big at room temperature.

Step 2 . After fermentation, the exhaust is rounded.

Step 3 . Divide into eight equal parts and relax for 15 minutes.

Step 4 . Grease the eight inch Qifeng mold to prevent the bread from sticking to the mold during baking, which is difficult to demould.

Step 5 . Take one of the dough and roll it into an oval shape.

Step 6 . Coat with melted butter.

Step 7 . Continue to roll the dough, a total of 4 pieces are folded together, and each piece needs to be coated with melted butter in the middle.

Step 8 . Roll a few times with a rolling pin, compact some, roll up the long side, and form a cylinder.

Step 9 . Divide into 6-7 equal parts. In this way, it is 12-14 equal parts.

Step 10 . Put it into the mold. Put it neatly. It's nice to come out like this.

Step 11 . Second fermentation to double the size, with the oven fermentation function, 40 minutes.

Step 12 . Preheat the oven for 180 degrees, and heat up and down the lower layer for 20 minutes. After baking, immediately apply melted butter on the surface of the bread while it is hot, demould and cool.

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